Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres

Using a mandoline or a very sharp knife, slice squashes and eggplants lengthways as thinly as possible.
In a small bowl, blend oil and vinegar.
Lay sliced vegetables on a pastry sheet, brush with dressing and season.
Heat barbecue to high and lay slices on hot grill. Lower heat and cook 2 – 3 minutes per side.
Remove to pastry sheet without overlapping and cool.
Alternately, vegetables can be baked in a 350°F (180°C) oven: lay slices on a pastry sheet and bake for 2 – 3 minute per side.
Lay out eggplant on work surface and, top each slice with a slice of squash, a basil leaf and a piece of mozzarella. Season and roll up.
Arrange on a serving platter, and, if desired, drizzle lightly with extra virgin olive oil and a few drops of reduced balsamic vinegar.

Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo